Bouillabaisse

3 tablespoons olive oil
1 leek, cut into 1/2-inch pieces
1 celery stalk, chopped
2 tablespoons garlic, minced
1 tablespoon tomato paste
1/2 cup dry white wine
1 1/2 cups peeled tomatoes, crushed, with juice
1 cup clam juice
1 cup water
1/4 teaspoon herbes de provence
to taste sea salt
1/4 teaspoon anise seeds
1 pinch saffron threads
12 cherrystone clams, well scrubbed
3/4 pound monkfish, sea bass, red snapper, or halibut fillets, cut into 1-inch pieces
1/2 pound sea scallops

Rouille:
3 white bread slices, without crust
1 teaspoon paprika
1 tablespoon garlic, minced
1/2 red chile, fresh
4 tablespoons olive oil
garlic bread croutons, for garnish

In a large saucepan, heat 1 tablespoon olive oil and sauté leek and celery until soft, but not browned.

Add garlic. Saute for two more minutes. Stir in tomato paste and continue cooking for one more minute.

Add wine to "deglaze" pan, by scraping any browned bits from the bottom of the pan while the wine reduces. Boil gently for about three minutes.

Stir in tomatoes with juice, clam juice, water, herbes de Provence, sea salt to taste, anise seed, and saffron. Bring to a boil, reduce heat and simmer for about 20 minutes.

Meanwhile, heat remaining 2 tablespoons oil in a large soup pot. Add the clams and cook for about three minutes, stirring constantly. Lower heat if oil is smoking.

Add simmered broth. Bring to a boil, reduce heat, and simmer for three more minutes.
Stir in fish, cover and continue cooking for one more minute.

Add scallops and cook just until seafood is done, about four more minutes. Throw away any clams that do not open.

For the rouille:
Combine bread, paprika, garlic, red pepper, and oil in a food processor and blend to a smooth paste.

Serve stew with garlic croutons, garnished with rouille.

Servings: 6
Source: Ethnic Grocer